March 3, 2022 |

Chilean Pork Shank with Chili Pepper Paste

Chilean Pork Shank with Chili Pepper Paste | Marca Chile

Autor: Inacap


  • 1 pork shoulder
  • 1 bay leaf, ½ tsp oregano
  • 1 carrot
  • Salt and pepper to taste
  • ½ onion
  • 1 clove of garlic
  • 1 stick celery
  • parsley
  • For the chili pepper paste: 15 goat’s horn peppers
  • 1 cup apple cider vinegar
  • 2 cloves garlic for grinding
  • ½ tsp cilantro seeds
  • Salt to taste, 3 tbsp oil


  • Step 1 – Soak the chili peppers in vinegar for 12 hours.
  • Step 2 – Carefully wash and trim the pork shoulder. If necessary, pass it over a flame on the stove to singe off any hairs.
  • Step 3 – Cover the pork with boiling water in a large pot. Add bay leaf, oregano, carrot, onion, garlic, celery, salt and pepper. Bring to a boil, cover and cook for approximately 90 minutes.
  • Step 4 – Let cool in its juices.
  • Step 5 – Separately, remove the chili peppers from the vinegar, reserving the liquid. Remove the pulp with a sharp knife and then grind in a mortar with the garlic, salt and cilantro seeds. Add oil and a few tablespoons of vinegar to the mixture.
  • Step 6 – Remove the pork shoulder from the broth, pat dry and cover with the chili pepper paste on all sides. Serve cold or hot.


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